Kacchi Dabeli

Ingredients

For the Dabeli Masala

- 2 tablespoons oil

- 1 teaspoon cumin seeds

- 1 teaspoon mustard seeds

- 1 teaspoon fennel seeds

- 2-3 dried red chilies

- 1 tablespoon ginger-garlic paste

- 2-3 medium-sized boiled potatoes, mashed

- 2 tablespoons Kacchi Dabeli Masala (store-bought or homemade)

- Salt to taste

- 1 tablespoon tamarind chutney (adjust to taste)

- 1 tablespoon sugar (optional)

- 1 tablespoon lemon juice

- Fresh coriander leaves, chopped

For Assembly

- 4-6 soft pav (buns)

- Butter for toasting

- Chopped onions

- Pomegranate seeds

- Roasted peanuts

- Sev (crispy chickpea noodles)

- Green chutney (optional)

- Extra lemon wedges

Step 1: Prepare the Kacchi Dabeli Masala

1. Heat Oil: In a pan, heat 2 tablespoons of oil over medium heat.

2. Add Spices: Add cumin seeds, mustard seeds, fennel seeds, and dried red chilies. Sauté until they start to splutter.

3. Sauté Paste: Add ginger-garlic paste and sauté for a minute until fragrant.

4. Mix Potatoes: Add the boiled and mashed potatoes, Kacchi Dabeli Masala, and salt. Mix well.

5. Flavor It: Stir in tamarind chutney, sugar, and lemon juice. Cook for a couple of minutes, allowing the flavors to meld. Add chopped coriander leaves, and set aside.

Step 2: Assemble the Dabeli

1. Toast Pav: Heat a little butter in a pan. Slice the pav horizontally and toast them until golden brown.

2. Stuff the Pav: Take one half of the toasted pav, generously stuff it with the potato mixture, and top with chopped onions, pomegranate seeds, and roasted peanuts.

3. Add Toppings: Sprinkle sev on top for added crunch. Optionally, drizzle some green chutney.